Lunch: Mile-High Apple Pie

This recipe includes superfoods such as:

Cinnamon, Lemon, Apples

Health benefits of Mile-High Apple Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

4 Granny Smith apples, peeled, cored and quartered
4 McIntosh apples, peeled, cored and quartered
1 tablespoon lemon juice
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
5 tablespoons all-purpose flour, plus more for dusting
Perfect Pie Dough, recipe follows
One 7-ounce tube marzipan almond paste
1 egg, beaten, for egg wash

Instructions

Preheat the oven to 400 degrees F.
Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.
Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.
Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.
Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout.
Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.